MONIN Freakshakes

SPONSORED

GET YOUR Freak(Shake) ON!

Most readers will remember a few years back, when innovative Canberra café, Pastissez, broke the Internet with the release of their jawdropping, über indulgent ‘Freakshakes’. These ‘milkshakes on steroids’ flooded Instagram feeds across the country and the world, and the idea was quickly replicated by countless local cafés.

It was precisely this ‘over the top’ quality, both in look and taste, that saw people queuing for forty minutes (or more) to get their hands on their very own outrageous shake. Since then, the ‘Supershake’ trend has taken off around the world, from Australia, to Singapore, Malaysia, the Middle East and Europe.

The team at MONIN understand that sometimes you feel like getting your ‘Freakshake’ on without the hassle and cost of heading to a café, so they’ve done us all a favour and put together these mouth-watering recipes using their tasty syrups. Now you can custom make your own ‘Supershake’!

GINGERBREAD ROSELLA LAMINGTON SHAKE

GLASS: Tall

INGREDIENTS: 30ml MONIN Gingerbread Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Rosella Lamington Cookie by Christine Manfield (reserve some chunks for garnish)

METHOD: Fill the blender with ingredients and blend until smooth. Top up with whipped cream.

GARNISH: Decorate with Byron Bay Rosella Lamington Cookie by Christine Manfield chunks and cocoa/cinnamon dust.

TRIPLE CHOC COOKIE SHAKE

GLASS: Mason Jar

INGREDIENTS: 30ml MONIN Chocolate Cookie Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Triple Choc Fudge Cookie (reserve some chunks for garnish) 15ml MONIN Dark Chocolate Sauce

METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Decorate the glass inside with 15ml MONIN Dark chocolate sauce and top up with whipped cream. Decorate with Byron Bay Triple Choc Fudge Cookie chunks.

SPICED ANZAC COOKIE SHAKE

GLASS: Milkshake

INGREDIENTS: 30ml MONIN Speculoos Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay ANZAC Biscuit (reserve some chunks for garnish) Decoration: 15ml MONIN Caramel Sauce

METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Top up with whipped cream. Decorate with 15ml of MONIN Caramel Sauce drizzle and Byron Bay ANZAC cookie chunks.

CHAI LATTE COOKIE SHAKE

GLASS: Tall

INGREDIENTS: 30ml MONIN Chai Tea Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Gluten Free Chai Latte Cookie (reserve some chunks for garnish) 15ml of MONIN Caramel Sauce

METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Decorate glass from inside with 15ml of MONIN caramel sauce, top up with whipped cream and decorate with Byron Bay Chai Latte Cookie chunks.

COCONUT FIG & PECAN SHAKE

GLASS: Tall

INGREDIENTS: 30ml MONIN Coconut syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Fig & Pecan Cookie (reserve some chunks for garnish)

METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Top up with whipped cream and decorate with Byron Bay Fig & Pecan Cookie chunks, desiccated coconut, honey and raw pecans.

DON’T FORGET THAT DECORATION IS KEY TO SUCCESS, IT NEEDS TO BE BIG AND FULL OF IMAGINATION. DO NOT BE AFRAID TO ADD LARGE PIECES OF CHOCOLATE, PASTRY, SNACKS… DONUTS AND WAFFLES. IN THIS CASE, THE BIGGER THE BETTER!

SALTED CARAMEL POPCORN SHAKE

GLASS: Milkshake glass

INGREDIENTS: 20ml MONIN Salted Caramel syrup 10ml MONIN Popcorn syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Salted Caramel Popcorn Cookie by Christine Manfield (reserve some chunks for garnish) 15ml MONIN Caramel Sauce

METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Decorate with whipped cream, 15ml MONIN Caramel sauce drizzle, and caramelised popcorn. Top with Byron Bay Salted Caramel Popcorn Cookie chunks.